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Legends Hospitality Executive Sous Chef in Denver, Colorado



Founded in 2008 as a hospitality management company, Legends has transformed into a holistic experiential services agency with more than 1,200 full-time and 30,000 seasonal team members globally. Legends has three core divisions operating worldwide: Global Planning, Global Sales and Hospitality, offering clients and partners a 360-degree platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.


Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility

ESSENTIAL FUNCTIONS • People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.• Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.• Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.• Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.• Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.• Responsible for operation of the F&B department in the absence of the F&B Manager and Director of Operations• Direct interaction with high level clients• Perform related duties as assigned by Management


  • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.· At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.• Proven track record in improving kitchen efficiencies, quality, food and labor costs.• Must have excellent managerial, financial analysis, team building and communication skills/customer service.• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.• Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.• Travel may be required.


Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.